3 Layer Pumpkin Carrot Cake *Entire Cake is 22 carb*
*This recipe was converted for sherripie’s son who has tree nut allergies. Almond flour or golden flax flour could also be used,just change carb count.
2 sticks butter, softened (do NOT use margarine)
36 drops FAT TO SKINNY Zero Sweetener
¼ cup sugar free maple syrup
3 large egg yolks
1 ¼ cups pumpkin puree unsweetened
2 teaspoon vanilla
2 cups grated zucchini dyed with orange food coloring(yellow and red make orange)After shredding put in dish towel and roll up tight to get water out before coloring
4 cups Flax seed Flour
4 teaspoons baking powder
2 teaspoon baking soda
2 Tablespoons ground cinnamon
1 Tablespoon ginger
1 Tablespoon ground cardamom
1/4 tsp each nutmeg, allspice, cloves
1 teaspoon salt
6 egg whites
1/2 tsp cream of tartar
Frosting
12 oz 1/3 less fat Philadelphia cream cheese (0 carbs)
1 1/2 sticks butter
2 teaspoons vanilla
12 drops FAT TO SKINNY Zero Sweetener
DIRECTIONS (use stand mixer or hand mixer)
Preheat oven to 325 and spray 3 -9 inch round cake pans with non stick cooking spray.
Whip 2 sticks butter until creamy.
Add Zero Sweetener and ¼ cup sugar free maple syrup. Cream together until light and fluffy
Add 3 egg yolks,mix .
Add pumpkin and two teaspoons vanilla.mix well
Add zucchini.
In separate bowl mix:
4 cups flax seed flour
4 teaspoons baking powder
2 tablespoons ground cinnamon
1 tablespoon ginger
1 tablespoon cardamom
4 teaspoon each nutmeg, allspice ,and cloves
1 teaspoon salt
Add to bowl 1/3 at a time with the wet ingredients until mixed well.
In a clean mixing bowl whip 6 egg whites and ½ teaspoon cream of tartar until meringue is stiff.
Fold into cake batter until you don’t see any meringue.
Divide batter equally between 3 pans.
Bake at 325 for 30-35 minutes or until toothpick comes out dry.
Remove from the oven and cool in the pans for 15 minutes. Then gently dump upside down onto a cooling rack to cool completely.(At least one hour)
FROSTING:
12 ounces 1/3 fat Philadelphia cream cheese (0 carbs)
1½ sticks butter, softened
Cream together cheese and butter with a hand or stand mixer on high speed until it’s light and fluffy. (3-4 minutes)
add 2 teaspoons vanilla and Zero.Whip 4 minutes or until light and fluffy.(Frosting will firm up when cake goes in the fridge.)
Put first layer on plate and cover top with frosting only.
Stack second layer on top of first.Frost top only.
Add third layer and frost top and sides.
Refrigerate to firm frosting.Can be served in one hour.
*Store cake in fridge because of frosting ingredients.
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